Poached coconut chicken with bok choy

Poached coconut chicken with bok choy

Based on 15 ratings

Difficulty

Easy ­čĹî
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
2  
chicken breasts (boneless, skinless)
200 ml 
coconut milk
400 g 
bok choy
150 g 
rice
225 ml 
water
3 stalks 
lemongrass
1  
chili
1 clove 
garlic
20 g 
ginger
100 ml 
chicken stock
2 tbsp 
sesame oil (divided)
2 tbsp 
soy sauce (divided)
salt
pepper
cilantro for serving
Metric
Imperial
  • 2  chicken breasts (boneless, skinless)
  • 200 ml coconut milk
  • 400 g bok choy
  • 150 g rice
  • 225 ml water
  • 3 stalks lemongrass
  • 1  chili
  • 1 clove garlic
  • 20 g ginger
  • 100 ml chicken stock
  • 2 tbsp sesame oil (divided)
  • 2 tbsp soy sauce (divided)
  • salt
  • pepper
  • cilantro for serving

Utensils

  • large saucepan
  • large frying pan
  • hand blender
  • small saucepan
  • cutting board
  • knife
  • ladle

Enjoy with

Gew├╝rztraminer, Alsace
The floral aromas and fruity notes of Gew├╝rztraminer will underline the warm spices of this dish.

Nutrition per serving

Cal
732
Protein
58g
Fat
44g
Carb
25g

Step 1/5

Add rice and water to a small saucepan with a pinch of salt. Bring to a boil, then reduce heat to low and let simmer for approx. 20 min. until cooked through. Set aside and keep warm.
  • 150 rice
  • 225 ml water
  • salt
  • small saucepan

Add rice and water to a small saucepan with a pinch of salt. Bring to a boil, then reduce heat to low and let simmer for approx. 20 min. until cooked through. Set aside and keep warm.

Step 2/5

Butterfly chicken breast and set aside. Prepare lemongrass by trimming ends and removing outer layers. Cut into small rings. Halve chili and remove seeds, then chop. Mince garlic. Peel and finely slice ginger. Add lemongrass, chili, garlic, ginger, and chicken stock to a large saucepan and bring to a boil. Add coconut milk, some sesame oil, and soy sauce. Season with salt and pepper.
  • 2 chicken breast
  • 3 stalks lemongrass
  • 1 chili
  • 1 clove garlic
  • 20 ginger
  • 100 ml chicken stock
  • 200 ml coconut milk
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • salt
  • pepper
  • large saucepan
  • cutting board
  • knife

Butterfly chicken breast and set aside. Prepare lemongrass by trimming ends and removing outer layers. Cut into small rings. Halve chili and remove seeds, then chop. Mince garlic. Peel and finely slice ginger. Add lemongrass, chili, garlic, ginger, and chicken stock to a large saucepan and bring to a boil. Add coconut milk, some sesame oil, and soy sauce. Season with salt and pepper.

Step 3/5

Reduce heat to medium, then add chicken breasts to saucepan and let simmer for approx. 5 min.

Reduce heat to medium, then add chicken breasts to saucepan and let simmer for approx. 5 min.

Step 4/5

Trim ends of bok choy, then halve. Heat sesame oil in large frying pan over medium-high heat. Sear bok choy for approx. 4 min. Add soy sauce and a ladle of poaching liquid from saucepan and let stew.
  • 400 bok choy
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • large frying pan
  • cutting board
  • knife
  • ladle

Trim ends of bok choy, then halve. Heat sesame oil in large frying pan over medium-high heat. Sear bok choy for approx. 4 min. Add soy sauce and a ladle of poaching liquid from saucepan and let stew.

Step 5/5

Right before serving, foam sauce with a hand blender. Serve chicken breasts with rice, bok choy, and sauce. Garnish with cilantro. Enjoy!
  • cilantro for serving
  • hand blender

Right before serving, foam sauce with a hand blender. Serve chicken breasts with rice, bok choy, and sauce. Garnish with cilantro. Enjoy!